Raisin Nut Bread Food

CINNAMON RAISIN BREAD

Steps:

• In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
• Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
• Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
• Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
• Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

MOIST BANANA RAISIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.

RAISIN CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

DELICIOUS RAISIN NUT BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9x5 inch loaf pan.
• In a bowl, combine the raisin nut bran cereal and milk; let stand for 5 minutes.
• In a large bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, beat together mashed banana, sugar, brown sugar, vegetable oil and egg. Combine the cereal and banana mixtures. Stir in the flour mixture just until combined. Pour batter into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool before slicing.

RAISIN BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. Stir thoroughly. Make a well in center.
• In small bowl beat egg until frothy. Mix in melted butter and milk. Pour into well. Stir just enough to moisten. Scrape into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Serve plain or toasted with butter.

RAISIN LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Place butter, sugar, and 1 egg in large bowl. Beat well. Beat in second egg. Stir in milk and vanilla.
• In another bowl measure in flour, baking powder, and salt. Stir in raisins. Pour all at once into batter. Stir to moisten only. Spoon into greased loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour or until it tests done. Cool 10 minutes. Turn out of pan. Cool on rack. Wrap to store. Allow to ripen a day or two to improve flavor. Serve buttered.

SWEET RAISIN NUT BREAD (FOR BREAD MACHINE)

Steps:

• Combine all ingredients in the order given.
• Select white bread and push start.

RAISIN-NUT MONKEY BREAD

Steps:

• In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
• Cool until just warm (105 - 115°F).
• In a large mixer bowl, dissolve the yeast in warm water.
• Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
• Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
• By hand, stir in enough of the remaining flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
• Place in a greased bowl; turn the greased side up.
• Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
• The dough is ready if an indentation remains when touched.
• Punch down the dough; divide in half.
• With floured hands, shape each half into 24 balls.
• In a small bowl stir together 1 cup sugar, pecans and cinnamon.
• Dip the balls first into the melted butter, then into the sugar mixture.
• Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
• Sprinkle with raisins.
• Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
• Cover; let rise until doubled in size (about 45 minutes).
• Heat the oven to 375°F.
• Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
• Immediately invert the pan onto a heatproof serving plate.
• Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
• Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).

BANANA RAISIN BREAD

Steps:

• This makes a two-pound loaf of bread. I used the basic setting with a medium crust.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first.
• Typically, you'd add the raisins at the add beep. However, I've found that the raisins are distributed more evenly if I add them at the beginning.
• Check on the dough after five or ten minutes of kneading. This is especially important with this recipe because of the mashed bananas.
• Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. I had to add two tablespoons of flour to the pan as the dough didn't look right when I checked.

WALNUT-RAISIN BREAD

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and orange juice; beat well. Add 1/3 cup of flour mixture; beat until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins and walnuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-70 minutes. Let cool in pan for 10 minutes. Remove to wire rack to cool completely.

BANANA RAISIN BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.

EASY NO KNEAD CINNAMON ARTISAN BREAD

Steps:

• Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
• Stir the dry ingredients together well.
• Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
• Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
• Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
• After the rising time, preheat your oven to 450 degrees Fahrenheit.
• Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
• Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
• Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
• After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
• Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
• After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
• After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
• Cool completely before slicing.

PINEAPPLE-RAISIN NUT BREAD

Steps:

• In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CRANBERRY RAISIN NUT BREAD

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 1/2 x 5 1/2 inch loaf pan.
• Into a bowl mix all the ingredients together, in the order given.
• Then put the mixture into the loaf pan after all ingredients are blended.
• Bake for 1 hour.
• Remove from pan and let it cool on a rack.

RAISIN-NUT BREAD PUDDING

Steps:

• Place bread cubes in a greased 20-oz. baking dish. , In a bowl, whisk egg and milk. Add brown sugar, butter, cinnamon, nutmeg and salt; mix well. Pour over bread; sprinkle with raisins and nuts. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , Serve warm with whipped cream; sprinkle with cinnamon.

CINNAMON RAISIN BREAD

Steps:

• Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
• Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
• While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
• Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
• Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
• Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
• Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
• Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
• Meanwhile, preheat the oven to 450 degrees.
• Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
• Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.

THE BOY WITH THE BREAD: HEARTY RAISIN NUT BREAD

Steps:

• 1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
• 2. Place raisins in a bowl of tepid tap water. Let soak until needed.
• 3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
• 4. Grease two 8.5" x 4.5" loaf pans.
• 5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.
• 6. Roll dough into loaves, keeping raisins folded inside.
• 7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.
• 8. Preheat oven to 375°F.
• 9. Beat egg white and cold water; brush over loaves.
• 10. Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.
• 11. Remove from pans to wire racks to cool.

PINEAPPLE RAISIN NUT BREAD

Steps:

• In a large mixing bowl, beat the sugars, oil and eggs until smooth.
• Stir in pineapple and extract.
• Combine the flour, cinnamon, baking soda, baking powder, salt and cloves; stir into egg mixture just until moistened.
• Fold in pecans and raisins.
• Spoon into two greased 8x4x2-inch loaf pans.
• Bake at 325 for 50-55 minute or until a toothpick inserted near the center comes out clean.
• Cool for 10 minute before removing from pans to wire racks.

RAISIN WALNUT ROSEMARY BREAD

Steps:

• Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely.

TRADITIONAL NEWFOUNDLAND SWEET MOLASSES RAISIN BREAD

Steps:

• Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x 1/2 hour, baking time 30 minutes Method: 1 - Combine in large bowl: 8 cups flour, 1/2 cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together. 2 - In another bowl, add dry fast rising or traditional yeast with 1 cup warm water and 1/2 tbsp white sugar, let rise for a five minutes. 3 - In another bowl add 1 cup of warm water and 3/4 cup molasses mix together, then melt 1/4 cup butter in a glass bowl. 4 - When yeast is ready pour over flour mixture in bowl then start adding the warm water, butter, molasses and vanilla mixing all ingredients together with a spoon or kitchen aid until it thickens then keep adding flour to work dough together, add more water if need at this stage ONLY" this will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking sounds of the dough when folding dough inward, keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with parchment paper and big towel. "Crossing your bread is optional". 7 - Let rise in a warm place on your counter top until dough rises for 30 minutes then knead it down for a couple of minutes. 8 - Repeat this step letting the dough rise again for another 30 minutes. 9 - After your dough rises " DON'T DEFLATE DOUGH" and cut in pieces forming it inwards into a ball, placing dough in bread pans, place three buns in each pan. 10 - Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with or just 30 minutes. Pre-heat oven at 350 degrees F, bake bread for 30 to 40 minutes or until golden brown or depending on your oven, when bread is baked take out of your pans and place them out on a cooling rack. BAKING TIPS: Sweet bread don't rise the same as white bread and it's a little heavier but ever so good. Grease bread with butter then cover with parchment paper and towel to soften tops. Don't deflate the dough on its last rising because you need the air to stay in dough when folding them into balls. Sweet Molasses & Raisin Bread (One Loaf only) Recipe: Ingredients: 2 3/4 Cups White or Wheat flour. 1 1/2 Tsp yeast 1 1/2 Tsp melted butter, or Margarine Pinch Sea salt 1/4 Cup Brown Sugar 1 Cup warm water. 1/4 Cup molasses and pinch oil in bowl 1/4 Tsp vanilla 1 Tsp cinnamon 1/4 Tsp Ground Cloves 1/2 cup raisins ( more if liked ) 1/2 Tsp White Sugar Method: 1 - Combine in large bowl: 2 1/2 cups flour, brown sugar and salt and raisins, cinnamon, cloves,salt toss together. ( keep 1/4 cup flour to work the dough ) 2 - In another bowl, add dry fast rising yeast with 1/2 cup warm water and 1/2 tsp white sugar, stir together, Let rise for a five minutes. 3 - In another bowl add pinch oil then molasses, in another bowl add butter then melt. 4 - Pour yeast mixture over flour mixture in bowl then start adding the warm water and butter, molasses and vanilla mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together,add more water if need. This will be done with your hand. 5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball. 6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional. 7 - Let rise in a warm place until dough rises for half an hour then knead it down. 8 - Repeat this step letting the dough rise again for another 1/2 hour. 9 - After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pan. Make one loaf. 10 - Makes 1 loaf of bread keep covered and in a warm place until bread rises half the size you started with. FOLLOW BAKING TIME AT THE TIME.